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How to make spring roll pancakes

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How often I heard from those who rested in Thailand that Thai pancakes were one of their favorite dishes. Crispy, aromatic, hot, just from the fire of a macadam. Indeed, the so-called Spring Rolls, this is an excellent snack option, despite the fact that their cost with street chefs is rarely higher than 10 baht per serving of two pancakes.

All of their dishes in the Thai culinary school, I chose to cook just that. I really wanted to know the process itself from the very beginning to the final stage of such a yummy :) I found out, I share with you, too)


Ingredients for the filling:
- Glass (rice) noodles - 100 gr
- Pork or chicken mince - 100 gr
- Tofu (bean curd) - 100 gr (you need a solid version of tofu, similar to processed cheese, sold in bars)
- Chives - 10 gr
- Bean Sprouts - 10 gr (English bean sprouts, is added to many Thai dishes, has not been seen in Russia, it is sold everywhere in markets and shops in Thailand, it looks like this). It will be difficult to make true Thai pancakes without them, because they strongly set the taste for the whole dish.
- Garlic - 1 tbsp. L
- Soy (or sunflower) oil - 3 tbsp. L
- Oyster sauce 2 tbsp
- Fish or soy sauce - 1 tbsp
- Sugar - 1 tsp
- Water - 3/4 cup
- Dough for spring rolls (Here I was disappointed. I wanted to learn how to cook just such a crunchy dough in order to make such pancakes at home, but with any filling. But it turned out that in Thailand, spring roll sheets are sold ready-made in stores , they were given to us at the culinary school). Alternatively, you can use puff pastry, only very thin, literally transparent, sheets.
- Egg - 1 pc.
- Oil for frying - 0.5 liters

Cooking:
1. Tofu cut into small cubes. Onion sticks about 3-5 cm long. Chop the garlic finely and finely.
We spread all the products on a plate.

2. In a hot frying pan, fry the garlic for a minute until the first smell appears, then add minced meat and tofu. Stir fry until almost ready.
3. Add oyster sauce, fish or soy sauce, sugar, and mix well.
4. Put bean sprouts, green onions in a pan, pour everything with water. Continue to interfere well. After add rice noodles. Cook, stirring, for another 2-3 minutes.
5. Prepare 6 sheets of dough. Beat the egg with a whisk in a mug.
6. On a sheet, put about 2 tablespoons of the mass from the pan. Then gently start wrapping the sheet, preventing the filling from falling out. Having reached the middle, wrap the triangular tips to the middle (it turns out like an envelope upside down). Lubricate the corners with an egg so that they stick well to the middle of the pancake roll. Then continue to wrap the tube all the way. Lubricate the remaining corner with an egg to hold it. Do the same with the remaining sheets of dough and toppings.
7. Heat the pan, pour cooking oil into it, heat it up a lot. Lower the pancakes one at a time into the pan. They should be completely immersed in oil, boil in it. Make sure to turn them over in time, you need to do this literally 1.5-2 minutes after the start of frying. Fry the other side of the pancake as much. Then take them out, laying them on a plate covered with a napkin so that it absorbs excess oil.

After the pancakes have cooled slightly, cut them into four equal parts. Om-Nom-nom :)

Serve Spring Rolls hot with a spicy-sweet chili sauce.
Bon Appetit! ,)

Seafood sticks

Ingredients:

  • Dough for pancakes (Spring Roll) "Little Chef" - 14 sheets
  • Prawns, peeled, finely chopped - 100 g
  • Crab meat, washed and dried - 100 g
  • Crab meat in sticks, split into thin strips - 3 strips
  • Pasta from crushed coriander roots, garlic and white pepper - 1 tbsp.
  • Soy sauce - 2 tsp.
  • Sugar - ½ tsp
  • Vegetable oil (for deep frying) - 3 cups
  • Seasoning for salad or wasabi - ½ cup
  • Celery or carrots

Cooking method:
  1. Combine shrimp, crab meat, crab meat in chopsticks and a paste of coriander, garlic and white pepper. Add soy sauce and sugar to the mixture and mix well.
  2. Apply a thin layer to 1 sheet of Spring Roll Little Chef, then cover with another sheet and squeeze them together.
  3. Cut the workpiece into strips 1 cm wide.
  4. Using chopsticks to give the cut strips a spiral shape.
  5. Heat the vegetable oil and fry the spiral strips in it until dark golden.
  6. Serve sticks with wasabi or salad dressing, with celery or carrots.
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Samosa with chicken

Ingredients:

  • Dough for pancakes (Spring Roll) "Little Chef" - 10 sheets
  • Diced chicken meat - 1 cup
  • Diced onions, ½ cup
  • Potatoes, pre-cooked, diced - 1 ½ cup
  • Diced tomatoes - 1 cup
  • Green peas - 1/3 cup
  • Vegetable oil (for frying) - 1 tbsp.
  • Butter - 2 tbsp.
  • Curry (powder) - 1 tbsp.
  • Paprika (powder) - 2 tsp
  • Salt - ½ tsp
  • White pepper - ½ tsp
  • Diced cheese - 1 cup
  • Beaten eggs - 1 pc.
  • Vegetable oil (for deep frying) - 3 cups
  • Fresh vegetables

Cooking method:
  1. Heat the butter with vegetable oil in a pan until the butter melts. Add onions, fry until cooked, stirring all the time.
  2. Add chicken meat and fry until tender, do not forget to stir. Add potatoes, green peas, tomatoes and add flavor with curry, paprika, white pepper and salt. Fry all together, stirring all the time, until cooked, then put from the pan so that the mixture cools.
  3. Add cheese to the prepared mixture and mix well.
  4. Cut a sheet of dough for spring rolls “Little Chef” into 2 wide strips. Put the mixture on one strip and roll the dough in the shape of a triangle (as shown in the picture), then grease it with a beaten egg so that it does not break up.
  5. Fry "samosa" in preheated vegetable oil until dark golden. Then remove from the pan and dry from oil.
  6. Serve hot with fresh vegetables.
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King prawn roll

Ingredients:

  • Dough for pancakes (Spring Roll) "Little Chef" - 20 sheets
  • Peeled shrimp - 500 g
  • White pepper - ½ tsp
  • Salt - 1 tsp
  • Beaten eggs - 1 pc.
  • Vegetable oil (for deep frying) - 3 cups
  • Sweet plum sauce or chili sauce
  • Fresh vegetables

Cooking method:
  1. Make a few longitudinal cuts on the shrimp to straighten them in length.
  2. Season the shrimp with salt and white pepper, then marinate for 10-20 minutes.
  3. Put the shrimp on the “Little Chef” Spring Roll pancake sheet and wrap the shrimp over the entire length of the dough sheet, leaving the tail outside. Grease the dough with a beaten egg.
  4. Fry the shrimp wrapped in the dough until it is dark golden in color. Then remove from the pan and dry from oil.
  5. Serve with plum or chili sauce and fresh vegetables.
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Pancakes stuffed with fried rice with vegetables

Ingredients:

  • Dough for pancakes (Spring Roll) "Little Chef" - 25 sheets
  • Boiled rice - 2 cups
  • Diced chicken meat - - cup
  • Green peas - ¼ cup
  • Whipped egg, fried, diced - ½ cup
  • Diced onions, ½ cup
  • Diced Carrots - ¼ cup
  • Canned Corn - ½ cup
  • Vegetable oil (for frying) - 2 tbsp.
  • Chopped garlic - 2 tsp.
  • Soy sauce - 2 tsp
  • Oyster sauce or mushroom shiitake sauce - 1 tsp
  • Sugar - ½ tsp
  • White pepper - ¼ tsp
  • Beaten eggs - 1 pc.
  • Vegetable oil (for deep frying) - 3 cups
  • Any sauce of your choice (spicy, sour, etc.)

Cooking method:
  1. In a preheated pan with vegetable oil, thoroughly fry the chopped garlic, then add the chicken meat and fry it until cooked, stirring constantly.
  2. Add carrots, corn, onions, green peas, fried egg and bring the mixture to readiness, not forgetting to stir it. Add boiled rice and fry until cooked.
  3. Add flavor by adding oyster or mushroom sauce, sugar and white pepper. Fry until tender.
  4. Put the resulting workpiece on a sheet of dough for spring rolls “Little Chef”, wrap the edges and fold the dough gently and tightly. Then grease it with a beaten egg so that it does not break up.
  5. In preheated vegetable oil, fry the pancakes to a dark golden color. Then remove from the pan and dry from oil.
  6. Serve with sauce.
Note: instead of regular boiled rice, you can also use boiled rice with any additives of your choice, for example, boiled rice with raisins or basil.

Crispy thai pancakes

Ingredients:

  • Dough for pancakes (Spring Roll) "Little Chef" - 12 sheets
  • Finely chopped pork - 100 g
  • Prawns, peeled, finely chopped - 100 g
  • Pasta from crushed coriander roots, garlic and white pepper - 1 tbsp.
  • Soy sauce - 2 tsp.
  • Sugar - ½ tbsp
  • Egg Yolks - ½
  • Vegetable oil (for deep frying) - 2 cups
  • Sweet plum sauce

Cooking method:
  1. Combine chopped pork, shrimp and herb pasta. Add soy sauce, sugar, egg yolks and mix well.
  2. Apply a thin layer of the mixture evenly on 1 sheet of Spring Roll pancake dough “Little Chef”, then cover with another sheet on top and squeeze them together.
  3. Cut the workpiece into triangles, then fry in preheated vegetable oil until dark golden. Remove from pan to dry from oil.
  4. Serve pancakes with sweet plum sauce.
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Thai pancakes with shrimp and bean sprouts

Ingredients:

  • Dough for pancakes (Spring Roll) “Little Chef” (cut in circles Ø 4 ”(Ø 10.16 cm)) - 10 sheets
  • Vegetable oil (for confectionery) - 2 cups
  • Shrimp finely chopped - ¼ cup
  • Grated Coconut - ½ cup
  • Pasta from crushed coriander roots, garlic and ground pepper - 1 tbsp.
  • Salt - ¼ tsp
  • Sugar - 5 tsp
  • Vegetable oil (for dressing) - 1 tbsp.
  • Blanched Bean Sprouts - 1 ½ cup
  • Kaffir lime sliced ​​- 1 tbsp.
  • Red chili pepper, sliced ​​- 1 pc.

Cooking method:

Procurement of dough:

  1. Place the “Little Chef” Spring Roll pancake sheet folded in half on a hot pan with hot vegetable oil. Bend the half circle, as if revealing (as shown in the picture). Fry until dark golden. Allow to cool and place in a closed container.
Filler blank:
  1. Fry the crushed coriander roots, garlic and pepper with dressing oil for 30 seconds, stirring constantly.
  2. Add shrimp, grated coconut, salt, sugar, Kaffir lime leaves, fry all together, stirring all the time. Then put the mixture on a plate so that it cools.
Place the blanched bean sprouts in the “Little Chef” fried pancake dough (Spring Roll), add the prepared filler and decorate with chopped Kaffir lime leaves on top. Pancakes are ready to serve.

Crispy Chicken Curry Horn

Ingredients:

  • Dough for pancakes (Spring Roll) "Little Chef" - 7 sheets
  • Diced Chicken Meat - 200 g
  • Onion, diced - 50 g
  • Diced Potatoes - 100 g
  • Diced Carrots - 50 g
  • Curry (powder) - 2 tsp.
  • Frozen green peas - ¼ cup
  • Sugar - 4 tsp
  • Salt - ¼ tsp
  • Milk - ¼ cup
  • Butter or margarine - 2 tbsp.
  • Wheat flour (any) or corn flour - 2 tsp.
  • White pepper - 1 tsp
  • Vegetable oil (for deep frying) - 3 cups
  • Grated cheese - ¼ cup
  • Beaten eggs - 1 pc.
  • Horn shape

Cooking method:

Procurement of dough:

  1. First, fold, and then cut the sheet of dough for pancakes (Spring Roll) "Little Chef" into 2 parts.
  2. Fold the cut sheet of dough into the horn using a mold, then grease the dough with a beaten egg.
  3. In boiling oil, fry the molds to a dark golden color, then set aside so that the workpieces cool.
Filler blank:
  1. Melt butter or margarine in a pan. Put the diced chicken meat and onion in a pan, fry until tender, stirring constantly. Add carrots, potatoes, green peas, then salt, sugar, curry, white pepper and milk. Fry until cooked, stirring all the time.
  2. Add flour and stir thoroughly until cooked. Set the resulting filler to allow it to cool.
Put the filler in the fried dough pieces made of spring roll pancakes “Little Chef”. Sprinkle grated cheese on top. Can be served.

Curly basket

Ingredients:

  • Dough for pancakes (Spring Roll) "Little Chef" - 4 sheets
  • Chicken, boneless breast, diced - 200 g
  • Whipped protein mixture in powder for breading - 2 tbsp.
  • Soy sauce - 1 tsp
  • White pepper - ¼ tsp
  • Chopped garlic - 1 tbsp.
  • Sugar - 1 tbsp
  • Water - 1 tbsp.
  • Vegetable oil (for frying) - 1 tbsp.
  • Bulgarian pepper (green, yellow, red), diced - ¾ cup
  • Diced onions, ½ cup
  • Roasted cashew nuts - ½ cup
  • Dried, fried chili pepper - 2 pcs.
  • Ripe mango, sliced ​​- ½ cup
  • Halved green grapes - ½ cup
  • Tomato sauce - 3 tablespoons
  • Chili sauce - 2 tablespoons
  • Chicken broth - 2 tbsp.
  • Oyster sauce - 1 tsp
  • Vegetable oil (for deep frying) - 2 cups
  • Form for filling "basket" from butter dough

Cooking method:

Procurement of dough:

  1. Crisscross each other 2 sheets of “Little Chef” Spring Roll pancake dough and cover them with the bottom of the filling mold, place another mold on top and squeeze them together, holding the dough between them so that the dough sheets take desired shape (as shown in the picture).
  2. Bake the dough with the filling molds in the oven at a temperature of 177ºС (350ºF) until the dough is light yellow. Having removed the filling mold after this, you will get the desired basket shape from the dough sheets. Continue to bake the dough (without molds) until it turns yellow and crispy.
Filler blank:
  1. Combine the diced chicken breast, soy sauce, white pepper and whipped protein mixture. Add water and mix well until you get a breaded breast.
  2. Heat vegetable oil in a wok. Fry the breast until dark golden, then put it on a plate so that it cools down.
  3. Pour 1 ½ tsp into the pan. vegetable oil and fry until yellow 1 tsp. chopped garlic. Add tomato sauce, chili sauce, oyster sauce, sugar and chicken stock. Stir all the time, thoroughly fry the mixture. Season the resulting sauce to your taste.
  4. Heat the remaining vegetable oil in a wok, add 2 tsp. chopped garlic, fry until yellow. Add onion and bell pepper, lightly fry.
  5. Add fried chicken breast breaded, cashews, mangoes, grapes, sauce and dried chili peppers. Fry the mixture until cooked, do not forget to stir.
  6. Put the resulting filler in pre-prepared dough in the form of a basket and serve.
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Salmon and spinach roll

Ingredients:

  • Dough for pancakes (Spring Roll) "Little Chef" - 2-4 sheets
  • Salmon - 150 g (2 pieces)
  • Blanched, chopped spinach - 2 cups
  • Onion, chopped - 3 tbsp.
  • Parmesan cheese - 2 tbsp.
  • Butter - 1 tbsp
  • White pepper - ½ tsp
  • Salt - ¼ tbsp
  • Olive oil - ¼ cup
  • Salad of green and red lettuce, tomatoes and bell peppers
Ingredients for salad dressing:
  • Olive oil - 6 tbsp.
  • Lemon juice - 3 tbsp.
  • Salt - ¼ tsp
  • White pepper - ½ tsp
  • Bell pepper (green, yellow, red), diced - 2 tsp.
  • Shallots, chopped - 1 tsp
  • Chopped garlic - ¼ tsp

Cooking method:
  1. Cut a piece of salmon along one edge to get a V-shape.
  2. Sprinkle salmon with salt and white pepper.
  3. Melt the butter in a pan. Add onions and fry until cooked. Add spinach and season the mixture with salt and white pepper. Then sprinkle with parmesan and mix well. Put the mixture out of the pan.
  4. Stuff the chopped salmon with the cooked spinach mixture.
  5. Put the salmon stuffed with spinach on the sheet of dough for pancakes (Spring Roll) “Little Chef” and roll the dough.
  6. Heat olive oil in a teflon pan and fry the dough with salmon wrapped in it until dark golden. Remove from the pan.
  7. Cut the cooked dish into 2 parts. Top with salad dressing and serve with lettuce, tomato and bell pepper salad.
Method for preparing salad dressing:
  1. Mix all the ingredients in a bottle and shake well.
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Vegetarian pancakes

Ingredients:

  • Dough for pancakes (Spring Roll) "Little Chef" - 30 sheets
  • Diced Tofu Cheese - 1 cup
  • Shiitake mushrooms, sliced ​​- 1 cup
  • Carrots, finely chopped - 1 cup
  • Taro, finely chopped - 1 ½ cup
  • Sliced ​​cabbage - 1 ½ cup
  • Bean vermicelli, sliced ​​2.5-5 cm (1-2 inches) long - 1 ½ cup
  • Pasta from crushed coriander roots, garlic and white pepper - 1 tbsp.
  • Shiitake sauce - 2 tbsp.
  • Soy sauce - 2 ½ tbsp.
  • Sugar - 1 ½ tsp
  • Vegetable oil (for frying) - 2 tbsp.
  • Vegetable oil (for deep frying) - 3 cups
  • Beaten eggs - 1 pc.
  • Sweet chili sauce
  • Fresh vegetables

Cooking method:
  1. На предварительно разогретом растительном масле обжарить пасту из трав — кориандра, чеснока и белого перца — до полной готовности.
  2. Добавить сыр тофу и снова обжарить до готовности. Добавить грибы шиитаке, морковь, таро, капусту и вермишель и опять обжарить до готовности.
  3. Приправить соусом из шиитаке, соевым соусом и сахаром. Обжарить до готовности. Put from the pan to cool the mixture.
  4. Put the mixture on a sheet of dough for pancakes (Spring Roll) "Little Chef". Wrap the mixture in the dough by bending both edges of the dough sheet. Grease the dough with a beaten egg.
  5. Heat vegetable oil, fry the pancakes to a dark golden color. Remove the pancakes from the pan and dry from the oil.
  6. Serve with sweet chili sauce and fresh vegetables.
To the table of contents

Ingredients

  • 240 grams of baking flour
  • 1 beaten egg
  • 15-60 milliliters (1-4 tablespoons) of cold water

  • 115 grams (1/2 cup) baking flour
  • 55 grams (1/4 cup) corn, potato, or cassava flour
  • 3.5 g (1/2 teaspoon) of salt
  • 180 milliliters (3/4 cup) of water
  • 30 milliliters (2 tablespoons) of vegetable oil

  • 230 grams (1 cup) gluten-free rice flour
  • 55 grams (1/4 cup) potato or corn starch
  • 3.5 g (1/2 teaspoon) of salt
  • 4 large eggs
  • 5 milliliters (1 teaspoon) of vegetable oil
  • 500 milliliters (2 cups) of water

Cake "Lika" with lemon and strawberries

Of the dishes of Chinese cuisine, I probably like spring rolls the most: juicy filling and a crispy shell made of the finest dough make them so delicious that it is impossible to resist and not to try even one.

But rice paper, which is wrapped in real spring rolls, is not so often found on sale. So I tried to find an alternative and prepared pancakes for them, which, of course, are not as thin as rice paper, but still spring rolls with them are also very crispy.

Step by step recipe with photo

Pour the flour and salt into a bowl, pour in the rast.oil and rub it with your hands in the flour. Then gradually add water until a soft, not cool, but not sticky dough is obtained. Knead it well for 15 minutes. Wrap in a film and leave for another 15 minutes to lie down at room temperature.

* Flour can be used whole wheat, or wheat with rice. Rice flour makes the dough plastic, soft, but less elastic, gives the finished “pancakes” a special taste.

Next, divide the dough into 10-12 balls (I make 12 pcs.) Roll two balls into two flat cakes with a diameter slightly less than a saucer on a board sprinkled with flour. Lubricate each one completely with vegetable oil. Combine the flat cakes with the buttery sides inward and again thinly roll into one “pancake” (about the diameter of a dessert plate).

* Be prepared for the fact that as soon as you start rolling out oiled cakes, it will leak out a little. Wipe the board with a napkin and continue to roll on.

Thin the rolled thin “pancake” in a well-heated dry frying pan for 10 seconds on each side.

* It is very important not to overexpose it on fire, it will bubble, but should not start to blush, it should remain as if not baked.


Immediately carefully divide the “pancake” again into two parts (to do this, find along the edges where the two cakes that you connected are separated and carefully part them apart).
You should get two thin “pancakes”.

* If they suddenly separate poorly, tear, then during subsequent baking, either roll them a little thicker, or keep them on fire less. Uncooked “pancakes” are divided well.

* If desired, you can simply roll out very thin pancakes from the same test, and bake each individually. But they turn out a little different, less thin and elastic.

In the photo below on the left - a pancake rolled and baked separately, and on the right - divided from two connected and rolled together.

* Ready pancakes, while you are not using them, fold them on a plate and cover with a damp towel so that they do not dry out the edges.

Then make any filling and wrap the spring rolls for deep-frying.

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